Skinny Chicken Roasted Potato Bowl (Printable Version)

Lean grilled chicken with golden roasted potatoes, crisp bell peppers, and fresh spinach create a satisfying and nutritious meal.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts (approximately 14 ounces), trimmed and halved

→ Vegetables

02 - 1.1 pounds baby potatoes, halved
03 - 1 red bell pepper, sliced
04 - 1 cup cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 cups fresh spinach leaves

→ Marinade & Seasonings

07 - 2 tablespoons olive oil, divided
08 - 2 teaspoons smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - Juice of 1 lemon

→ Garnish

14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges

# Preparation Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a bowl, toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly on the baking sheet.
03 - Roast potatoes for 15 minutes.
04 - While potatoes are roasting, combine chicken breasts, 1 tablespoon olive oil, remaining paprika, garlic powder, oregano, remaining salt and pepper, and lemon juice. Let marinate for 10 minutes.
05 - Add red bell pepper and red onion to the potatoes. Toss gently, then return to the oven and roast an additional 15 minutes or until potatoes are golden and chicken is ready to cook.
06 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear. Rest chicken for 5 minutes, then slice.
07 - Arrange spinach leaves in bowls. Top with roasted potatoes, grilled chicken slices, roasted peppers and onion, and cherry tomatoes.
08 - Garnish with parsley and serve with lemon wedges, if desired.

# Expert Tips:

01 -
  • You get that restaurant-quality grilled chicken flavor with minimal effort
  • The roasted potatoes develop these crispy edges while staying fluffy inside
  • Everything cooks on one sheet pan except the chicken making cleanup surprisingly manageable
02 -
  • Dont skip the resting time for the chicken or those juices will end up on the cutting board instead of in the meat
  • The vegetables continue cooking after they come out of the oven so pull them when theyre slightly less done than you want
  • If your chicken breasts are very thick pound them to even thickness so they cook evenly without drying out
03 -
  • Pat the chicken really dry before adding the marinade so the spices stick better
  • Let your baking sheet get hot in the oven before adding the potatoes for extra crispy bottoms

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